First Falmouth Farmers Market of 2014
By: ENTERPRISE STAFF, May 20, 2014
It’s the opening of the season. A new season of local deliciousness. Come celebrate with us, rain or shine, this Thursday, May 22, at Peg Noonan Park. The orange netting around the park will be coming down. Tents will be popping up. At noon Kate Mahoney, our market manager, will open the market with a vigorous ding of the cowbell.
Please bear in mind the park has been reconfigured—hence the orange nets—so our layout will be a little different. Your favorite vendors may not always be in their exact same spots. Mill around.
As well as many familiar faces, we’ll also have new ones joining us as the season progresses. Help us welcome Cape Abilities on opening day; they will be bringing salt from Cape Cod Saltworks, made in Cape Abilities’ greenhouses, and showcase some of their own produce. Nantucket Mushrooms, a mushroom farm in Chatham, starts this week, too. They will bring a variety of oysters mushrooms, including meaty King and popular Phoenix oysters (and maybe dried mushrooms). New local delicious things to try!
Here’s an idea of what to expect this first Thursday of the season:
Lettuces, arugula, spinach and salad mixes. Chard, kale, braising greens.
Pea tendrils, fresh-cut herbs and radishes; rhubarb from Peachtree Circle Farm. Nantucket Mushrooms with a variety of oyster mushrooms. Cape-caught fish.
Chicken and fresh eggs from DaSilva Farms in Teaticket.
Massachusetts-made cheeses including Great Hill Blue, Long Lane Farm goat cheese, Shy Brothers’ Hannahbells and Cloumage.
Potted herbs and vegetable starts for your kitchen garden, containers of “cut grow” lettuces, ever-bearing strawberries, et cetera. “Compost With Me” will be on hand to tell you about making rich compost from kitchen scraps.
Breads, including Rein’s Real Rye in several varieties and Rein’s new ciabatta and Vietnamese-style baguettes, bread and pastries from Pain D’Avignon. And, we dare say, Great Cape Baking’s apple cider doughnuts.
Jams, jellies, preserves, dried popping corn—and locally made salt. Look for Cape Cod Saltworks products at Cape Abilities’ new table.
Wines from either Westport Winery, or Coastal Vineyards—the two wineries will alternate. Fresh coffee and coffee beans ground to order, seasonally-themed handmade chocolates and more.
We often start the season with an egg recipe. Chickens lay more eggs as our spring days lengthen. Dan Silva says his hens—his “girls”—are in fine laying form. Egg-in-the-hole is traditionally a breakfast dish but what’s to stop you serving this with a heaping side of greens or sautéed mushrooms and calling it lunch or supper? Our point exactly.
Every Thursday, noon to 6 PM
May 22 through October 9
Peg Noonan Park, Main Street
1 slice white, rye, or light whole wheat bread
1/2 Tbsp room-temperature butter
1/2 Tbsp or so olive oil
salt and freshly ground pepper
Crack your egg into a little cup. Butter bread on both sides. Stamp out a 2- to 2 1/2-inch-circle from the middle of the bread with a glass rim or cookie cutter. Keep the bread round you’ve cut out.
Heat a cast-iron pan (or other pan with a non-sticking surface) on medium-high. Add oil to the pan and cook bread slice until golden on one side, with the little bread round alongside it. Turn bread over to start cooking the other side. Immediately add a drip of extra oil to the hole in the center of the bread slice. Neatly slide your egg from the cup into the hole in the bread. Cook until the egg white sets and sticks to the bread encircling it, about a couple of minutes. Sprinkle yolk with salt and pepper and another drip of oil. Slide a spatula under the bread and egg to loosen, and carefully turn the whole thing over. Cook for another 30 seconds or so, just to finish setting the egg white while keeping the yolk soft and runny. Turn the eggy-bread on to a plate, nicest side up. Top with the little golden bread disc.
For information and more recipes, go to www.falmouthfarmersmarket.org.
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